Food performance improver and method for producing food using the same

Abstract

To provide a food performance improver capable of improving taste of food using raw materials consisting of cereals and potatoes after production, and improving temporal taste stability, a food using the same, and a method of producing the food.SOLUTION: A food performance improver contains pectinase. In particular, the food performance improver contains enzyme having pectin methyl esterase activity. This food performance improver is added in a production step to produce food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food performance improver for improving the properties of food, such as taste and taste stability. and Food using this Product It relates to a manufacturing method. [Background technology]

[0002] In the food industry, improving food performance, such as improving taste, is an important theme. For example, flour products such as bread and baked goods are required to have a moist texture and a crispy texture when produced. Methods for achieving such good texture include adding modified starch. However, this method does not change the texture sufficiently, and requires the labeling of modified starch, which causes problems in that consumers are reluctant to use it.

[0003] Another important issue is that good or improved taste at the time of production changes over time. For example, wheat flour products such as bread and baked goods have a problem of hardening in texture during storage after production. This is thought to be due to the so-called aging, in which wheat flour starch that was alpha-converted during cooking turns into beta-converted over time. In this regard, even when processed starch is used in combination during production, aging continues, and improvement is needed.

[0004] Foods that contain a lot of water are also considered to be short-lasting. For example, bread, souffle cheesecake and choux pastry that are stored in the refrigerator, and pound cake that is stored at room temperature have a water activity Aw (an index of food preservation) of 0.7 or more, and are considered to be short-lasting. Furthermore, these foods that contain a lot of water are also subject to aging, which means they gradually harden, so they are required to maintain a moist texture.

[0005] On the other hand, not only wheat flour products but also rice products have the same problem. For example, cooked rice is chewy, moist and has a good taste. However, cooked rice also becomes hard in texture and taste deteriorates over time after cooking. This is also thought to be due to retrogradation caused by beta-conversion of starch.

[0006] As a method for maintaining a good texture of cooked rice over time, a pH adjuster, cooking oil, starch modifying enzyme (α-amylase), etc. have been used in combination. However, there are problems such as insufficient texture change, imparting an unpleasant taste, and requiring food additive labeling. Although many studies have been conducted on methods using starch modifying enzymes and they have been evaluated to a certain extent, they are not sufficient in terms of retrogradation during refrigeration.

[0007] Furthermore, the following Patent Document 1 proposes a novel starch composition and a method for producing the same. This method is intended to artificially change the contents of amylose and amylopectin in starch by enzyme treatment. In other words, it is believed that by removing only amylose from starch, starch that is less prone to retrogradation will be produced. According to this method, instead of simply treating starch with α-amylase, the starch is treated with an enzyme that has a unique action on the amylose and amylopectin in the starch. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2001-103991 A Summary of the Invention [Problem to be solved by the invention]

[0009] Incidentally, in the above Patent Document 1, a special enzyme different from conventional α-amylase must be used. In addition, in the application to food in the examples, the effects on warabimochi, cooked rice, and mochi are explained, but the sensory evaluation is performed on the texture immediately after production, and no evaluation is performed on aging over time.

[0010] Therefore, the present invention addresses the above problems and provides a method for producing grains. or potato Similar? A food performance improver capable of improving the taste of food produced using the raw materials comprising the above and improving the taste stability over time. and Food using this Product The object is to provide a manufacturing method. [Means for solving the problem]

[0011] In order to solve the above problems, the present inventors have conducted extensive research and have found that or potato Similar? The inventors focused on pectin contained in raw materials including the above-mentioned ingredients and discovered that the taste and taste stability of foods can be improved by using a specific enzyme that modifies pectin in combination, which led to the completion of the present invention.

[0012] That is, the food performance improver according to the present invention has the following features according to claim 1: grain or potato Similar? Uses various raw materials Manufactured without adding any additional pectin Foods that When food is eaten after being stored at room temperature, refrigerated or frozen without being heated in a microwave oven, A food performance improver for improving the taste and / or taste stability of It is characterized by containing pectinase as an enzyme.

[0013] According to claim 2, the present invention provides a food performance improver according to claim 1, The pectinase is characterized in that it is an enzyme having pectin methylesterase activity.

[0014] According to claim 3, the present invention provides a food performance improver according to claim 1 or 2, The grain or potato Similar? The raw material is characterized in that it contains starch as a main component and also contains pectin.

[0016] The method for producing food according to the present invention further comprises the steps of: 4 According to the description, grain or potato Similar? Uses various raw materials Manufactured without adding any additional pectin Foods that When food is eaten after being stored at room temperature, refrigerated or frozen without being heated in a microwave oven, A method for producing a food product that improves the taste and / or taste stability of the food product, comprising: The grain or potato Similar? The raw material is mainly composed of starch and also contains pectin, The grain or potato Similar? An application step of applying a food performance improver containing pectinase as an enzyme to a raw material or a work-in-progress product comprising the above ingredients; and an activation step of activating the enzyme in the raw material or the in-process product after the application step, The activation step is characterized in that the pectin contained in the food is modified.

[0017] The present invention also provides: 5 According to the description in claim 4 A method for producing the food product according to claim 1, The pectinase is characterized in that it is an enzyme having pectin methylesterase activity.

[0018] The present invention also provides: 6 According to the description in claim 4 or 5 A method for producing the food product according to claim 1, The activation step includes a heating step of subjecting the raw material or the in-process product after the imparting step to a heat treatment, In the heating step, the food raw material or in-process product to which the food performance improving agent has been added is subjected to a heat treatment in the temperature range of 15°C to 75°C. Effect of the Invention

[0019] According to the above-mentioned configuration, the food performance improver of the present invention is or potato Similar? Uses various raw materials Manufactured without adding any additional pectin Foods that When food is eaten after being stored at room temperature, refrigerated or frozen without being heated in a microwave oven, The pectinase may be an enzyme having pectin methylesterase activity. or potato Similar? The raw material may contain starch as a main component and may also contain pectin. .child These factors contribute to the or potato Similar? The present invention provides a food performance improver that can improve the taste of a food produced using raw materials comprising the above-mentioned ingredients and can also improve the stability of taste over time, and a food product using the same.

[0020] According to the above-mentioned configuration, the method for producing food according to the present invention includes an imparting step and an activating step. or potato Similar? A food performance improver containing pectinase as an enzyme is added to a raw material or a product in process, which is made of grains. In the activation step, the pectin contained in the food is modified. or potato Similar? The raw material is mainly composed of starch and contains pectin, and the pectin is modified in the activation process.

[0021] According to the above configuration, the pectinase may be an enzyme having pectin methylesterase activity. The activation step may include a heating step in which the raw material or in-process product after the application step is heat-treated. In this heating step, the raw material or in-process product of the food to which the food performance improving agent has been applied may be heat-treated at a temperature in the range of 15°C to 75°C. As a result, the grain or potato Similar? The present invention also provides a method for producing a food product that uses raw materials comprising the above-mentioned ingredients, and that can improve the taste of the produced food product and the stability of the taste over time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] The present invention will be described in detail below. The food to be improved in taste and taste stability in the present invention is a cereal. or potato Similar? The raw materials used are as follows. Grains (including legumes) here generally refer to plants of the Poaceae family, Fabaceae family, and Polygonaceae family, and are defined as plants whose seeds, mainly starch, are edible. Examples include wheat, barley, rice, buckwheat, foxtail millet, millet, barnyard millet, corn, and other legumes. Tubers also include potatoes, sweet potatoes, cassava, konjac, taro, taro, yams, and many others.

[0023] These grains or potato The type is , which has starch as its main component and also contains pectin. The pectinase contained in the food performance improving agent of the present invention acts on this pectin. In particular, the pectin methylesterase contained in the pectinase uses pectin contained together with starch as a substrate, and demethylates methoxyl groups to carboxyl groups without decomposing the pectin molecular chain. Thus, in the present invention, the pectin contained together with starch can be modified to pectin with a low methyl ester content (high galacturonic acid content).

[0024] The pectinase used in the present invention may be in the form of a crude enzyme or may be a composite enzyme pectinase. It may also be an enzyme fractionated as pectin methylesterase. When using pectinase, a composite enzyme such as polygalacturonase, pectin lyase, pectin esterase, and pectin methylesterase may also be used. In the present invention, it is preferable to use an enzyme having particularly strong pectin methylesterase activity.

[0025] In addition, the pectinase used in the present invention is not particularly limited in terms of its source, and examples of the source of pectinase include Aspergillus kawachii, Aspergillus usamii mutant shirousamii, Aspergillus oryzae, Aspergillus sojae, Aspergillus tamarii, Aspergillus niger, Aspergillus awamori, Aspergillus pulverulentus, Aspergillus aculeatus, Trichoderma viride, and Rhizopus oryzae.

[0026] In the present invention, it is considered that the enzyme activity is expressed in a stage (activation step) in which a food performance improver containing an enzyme having pectinase, particularly pectin methylesterase activity, is added to ingredients in the food manufacturing stage (cooking stage), and the ingredients are mixed during cooking to activate the enzyme. In the present invention, the activation step refers to a state in which the enzyme function is expressed by a specific pH or temperature. Therefore, it is not necessarily required to be near the optimum pH or temperature of the enzyme. For example, it may be in a temperature range of 0°C to 15°C, or a higher temperature range, or conversely, it may be in a temperature range of 0°C or lower.

[0027] The activation step may also include a heating step in which the raw material or the in-process product after the enzyme is added is subjected to a heat treatment. The heating step in the activation step includes temperatures near the optimum pH or temperature of the enzyme, which is considered to enhance the enzyme activity. Therefore, the heat treatment is preferably performed at a temperature range of 15°C to 75°C, more preferably 25°C to 65°C. Heat treatment at a temperature above 75°C can also have the effect of inactivating the enzyme that has completed its role.

[0028] Here, pectin, which is a substrate of pectinase, is a food ingredient (grain) that is the subject of the present invention. or potato Similar?Pectin may be included together with starch in the "raw materials consisting of starch and maltose" (raw materials consisting of starch and maltose). Examples of starches that contain pectin together with starch include wheat starch, rice waxy starch, rice non-glutinous starch, corn starch, potato starch, sweet potato starch, and tapioca starch.

[0029] There are many documents regarding the coexistence of starch and pectin in food ingredients. In the primary cell walls of plant walls, xyloglucan crosslinks the skeleton of cellulose microfibers, with pectin filling the gaps between them. For this reason, wheat bran and rice bran contain a lot of pectin. Pectin is also found in whole wheat, which is made by grinding the wheat bran, germ, and endosperm, as well as in wheat flour, which is made by grinding only the endosperm. It has also been reported that polished rice, which has had the rice bran removed, contains 0.44% total pectin and 0.22% insoluble pectin (Journal of the Society of Home Economics Vol. 21 No. 2 P. 92-94 (1970)).

[0030] The present invention is also effective when starch and pectin do not coexist (e.g., refined starch, etc.), or when only a very small amount of pectin exists relative to the amount of starch due to the type of raw material of the food or the method of refining. In these cases, it is preferable to artificially add pectin.

[0031] In addition, the food performance improver may contain additives other than pectinase, such as α-glucans such as dextrin, maltotriose, and maltose, which are thought not to inhibit the enzyme activity.

[0032] By using the food performance improver of the present invention in the production of food, the taste of the food is improved and the taste stability is improved. The effects of the food performance improver will be described in detail in each example described later, but for example, in terms of taste improvement, the volume and moistness of baked goods and fresh Western-style pastries stored at room temperature after baking are improved, and the crispiness and powdery texture of baked goods are improved. In addition, in terms of improving taste stability, the moistness of baked bread is maintained over time, and the water retention, chewy texture, and surface softness of cooked rice and dumplings are maintained over time.

[0033] The improvement in taste of foods by the present invention cannot be explained by the prevention of aging caused by the beta-conversion of starch. It is also unclear whether the improvement in taste stability over time is due solely to the prevention of aging caused by the beta-conversion of starch. However, the present inventor believes as follows. Pectin coexisting with starch is subjected to the action of pectinase, particularly pectin methylesterase activity, and its methoxyl group is demethylated to become a carboxyl group, resulting in pectic acid. In this way, pectin is modified to pectin with a low methyl ester content (high galacturonic acid content). As a result, the pectin coexisting with starch becomes more hydrophilic due to an increase in negative charge. It is also believed that the effects of the present invention are manifested by the action of inhibiting hydrogen bonds between amylose and amylopectin in starch, especially between amylose, due to an increase in electrostatic repulsion.

[0034] Next, the food using the food performance improving agent according to the present invention and the method for producing the same will be specifically described with reference to each example. Note that the present invention is not limited to the examples described below, and is not limited to the specific foods listed here.

[0035] In the following examples, pectinase produced by Aspergillus niger was used. This pectinase is an enzyme with pectin methylesterase activity (hereinafter referred to as "PME" in each example), and has strong pectin methylesterase activity with almost no polygalacturonase activity or pectin lyase activity. The optimum pH of this enzyme is 4.5 and the optimum temperature is 50°C. The pectin methylesterase activity (titer) is defined as the enzyme activity unit (PMEU) that decomposes pectin methyl ester to generate 1 μmol of carboxyl group per minute.

[0036] The amount of the food performance improver used in the present invention varies depending on the amount of starch used in the food and the amount of pectin coexisting with the starch. Therefore, it is adjusted according to the pectin methylesterase activity (PMEU) of the food performance improver. The amount of the food performance improver added in the present invention is not particularly limited. For example, it is sufficient that the amount is 0.02 PMEU or more per 1 g of starch, preferably 0.05 PMEU or more, and more preferably 0.1 PMEU or more. EXAMPLES

[0037] This Example 1 is aimed at fresh Western confectionery (souffle cheesecake), and the action and effect of a PME-containing food performance improving agent on fresh Western confectionery containing wheat flour was confirmed. Souffle cheesecake has a high water activity Aw (an index of food preservation) of about 0.9 to 0.8, and has issues such as a powdery wheat flour texture and poor texture.

[0038] 1. Food performance improver application process First, 297g of milk was mixed with 119g of soft flour, 77g of egg yolk, 18g of granulated sugar, 190g of cream cheese, and 47g of margarine to prepare the material. The prepared material was divided into eight sections, and 0.002, 0.01, 0.05, and 0.3 PMEU of food performance improver per 1g of wheat flour were added to the four samples of Examples 1a to 1d. On the other hand, the four samples of Comparative Examples 1a to 1d were respectively no additive (1a), 2% less soft flour and 2% more milk (1b), 2% less soft flour and 2% more margarine (1c), and 0.3 Units of α-amylase added (1d). Separately beaten meringue (148g of egg white + 104g of granulated sugar) was added to each of the prepared materials to obtain a soufflé cheesecake dough.

[0039] 2. Food activation process (including heating process) Next, 50 g of each sample batter was poured into a cup and baked at 170°C for 27 minutes to produce eight soufflé cheesecake samples of Examples 1a to 1d and Comparative Examples 1a to 1d. Note that in this Example 1, it is believed that PME acted during the preparation of the batter and during baking at room temperature to 170°C, particularly from room temperature to about 75°C.

[0040] 3. Evaluation In this Example 1, after baking the souffle cheesecake, it was refrigerated for 16 hours and then evaluated by its appearance (the height (bulk) of the finished product) and its texture (moistness) by sensory evaluation, which were then scored. Specifically, four skilled evaluators rated it on a scale of 0 (bad) to 5 (good) and took the average. Here, moistness refers to a state in which the surface is moist and there is little roughness felt on the tongue, and the higher the score, the better and more moist it is, which is preferable. In addition, for the overall evaluation, a total of 7 points or more for the two evaluation items was rated as A, 6 points or more was rated as B, and the rest as C. The evaluation results are shown in Table 1.

[0041] [Table 1]

[0042] As can be seen from Table 1, all samples of Examples 1a to 1d, in which a PME-containing food performance improving agent was added, were judged to have an overall rating of A or B. In particular, Examples 1b to 1d, in which 0.01 PMEU or more was added, were given a high overall rating of A. In contrast, all samples of Comparative Examples 1a to 1d were given an overall rating of C. This confirmed that the use of a PME-containing food performance improving agent in wheat flour has a favorable effect on improving the taste of souffle cheesecake. EXAMPLES

[0043] This Example 2 is aimed at baked goods (cookies), and the action and effect of a food performance improver containing PME on baked goods containing wheat flour was confirmed. Cookies have a low water activity Aw of about 0.6 to 0.5, which causes a problem of poor crispness of wheat flour.

[0044] 1. Food performance improver application process First, 260g of margarine and 180g of white sugar were mixed, then 70g of whole egg was mixed with this, and 500g of weak flour was further mixed to prepare the dough. The prepared material was divided into 9 groups, and 0.002, 0.01, 0.05, and 0.3 PMEU of the food performance improver per 1g of wheat flour were added to the four samples of Examples 2a to 2d. Meanwhile, the five samples of Comparative Examples 1a to 1e were, respectively, additive-free (2a), 10% of the weak flour was replaced with modified starch (2b), 10% of the weak flour was replaced with cornstarch (2c), 7% less whole egg, 7% more weak flour (2d), and 0.3 Units of α-amylase was added (2e).

[0045] 2. Food activation process (including heating process) Next, the dough of each sample was cut out and baked in an oven at 170°C for 13 minutes to produce 9 sample cookies of Examples 2a to 2d and Comparative Examples 2a to 2e. Note that in this Example 2, it is believed that PME acted during the preparation of the dough and baking at room temperature to 170°C, particularly from room temperature to about 75°C.

[0046] 3. Evaluation In this Example 2, after the cookies were baked and cooled to room temperature, the dough properties (moldability of the finished cookies) and the texture (crispness and lack of powderiness) were scored and evaluated by sensory evaluation. Specifically, four skilled evaluators rated the cookies on a scale of 0 (bad) to 5 (good) and averaged the scores. Here, the crispiness refers to a texture that crumbles immediately when biting into, and the higher the score, the better and more preferable the crispiness. Furthermore, lack of powderiness refers to a state in which the tongue is not easily rough after crumbling. The higher the score, the better and more preferable the lack of powderiness. In addition, as an overall evaluation, a total of 10 points or more for the dough properties and sensory evaluation was rated as A, 8 points or more was rated as B, and the rest was rated as C. The evaluation results are shown in Table 2.

[0047] [Table 2]

[0048] As can be seen from Table 2, all of the samples of Examples 2a to 2d to which a PME-containing food performance improving agent was added received a high overall rating of A. In contrast, the samples of Comparative Examples 2a to 2d received an overall rating of C, and Comparative Example 2e also received an overall rating of B. This confirmed that the use of a PME-containing food performance improving agent in wheat flour has a favorable effect on improving the taste of cookies. EXAMPLES

[0049] This Example 3 is directed to bread, and the effect of a food performance improver containing PME on bread containing wheat flour was confirmed. Bread has a high water activity Aw, and there is a problem of texture deterioration due to aging over time. In addition, there is a problem of dough properties when water is added.

[0050] 1. Food performance improver application process First, 371 g of strong flour (Super Camellia), 7 g of yeast (Saf yeast red), and 220 g of city water were put into a molder, mixed at low speed for 3 minutes, and mixed at medium speed for 1 minute to obtain dough. Then, the dough was fermented in a proofer at a temperature of 28°C and a humidity of 78% for 2 hours to obtain a sponge. Then, 159.4 g and 55 g of strong flour, 10 g of skim milk powder, 10 g of salt, and 146.2 g of water were added to the sponge. Here, a food performance improver of 0.03 PMEU per 1 g of flour was added to the sample of Example 3. On the other hand, nothing was added to the sample of Comparative Example 3. This kneading was performed at low speed for 30 seconds and medium speed for 3 minutes, and then 21 g of margarine was added. Then, the dough was mixed at low speed for 1 minute, and further kneaded at medium speed for 4 minutes.

[0051] 2. Food activation process (including heating process) Next, the obtained dough was rested at 24°C for 20 minutes, and then the dough was shaped, rested again at 24°C for 20 minutes, and then rounded and shaped. The dough was then placed in a proofer and fermented for 53 minutes at a temperature of 38°C and a humidity of 85%. After fermentation, the dough was baked at 210°C for 27 minutes to produce two sample breads in Example 3 and Comparative Example 3. In this Example 3, it is believed that PME acted during dough preparation (main kneading and resting) and during baking at room temperature to 210°C, particularly from room temperature to about 75°C.

[0052] 3. Evaluation In this Example 3, the texture (moistness) of the bread 1 day and 3 days after baking was evaluated by sensory evaluation. Specifically, four skilled evaluators evaluated the texture from 0 points (bad) to 5 points (good) and averaged the scores. Here, moistness refers to a state in which the surface is moist and the tongue does not feel rough, and the higher the score, the better the moistness, which is preferable. In addition, as an overall evaluation, a sensory evaluation of 4 points or more was rated A, 2.5 points or more was rated B, and the rest was rated C. The evaluation results are shown in Table 3.

[0053] [Table 3]

[0054] As can be seen from Table 3, the sample of Example 3, in which the PME-containing food performance improver was added, received a high overall rating of A one day after baking. Also, three days after baking, it received an overall rating of B. In contrast, the sample of Comparative Example 3 received an overall rating of C one day after baking. This shows that the use of a PME-containing food performance improver in wheat flour gives bread a moist texture and also inhibits aging over time. EXAMPLES

[0055] This Example 4 is directed to a wheat flour-containing curry roux, and the effect of a food performance improver containing PME on a wheat flour-containing curry roux was confirmed. When the curry roux is left to stand after preparation, a film forms on the surface, which causes the smooth texture to be lost.

[0056] 1. Food performance improver application process First, heat salad oil, add onion, garlic, and ginger, and fry. Separately, heat butter, add soft flour, and fry until brown. Add the fried onion and other ingredients and seasonings such as cumin powder and mix. Here, 0.03 PMEU of a food performance improver per 1 g of flour was added to the sample of Example 4. On the other hand, nothing was added to the sample of Comparative Example 4a, and 0.03 Units of α-amylase was added to the sample of Comparative Example 4b.

[0057] 2. Food activation process (including heating process) Next, each curry roux was heated at about 100°C for 20 minutes according to a conventional method to produce the curry roux of Example 4 and Comparative Examples 4a and 4b. Note that in this Example 4, it is believed that PME acted during the preparation of the curry roux and heating at room temperature to 100°C, particularly from room temperature to about 75°C.

[0058] 3. Evaluation In this Example 4, after the preparation of the curry roux, it was stored in a refrigerator (4°C) for one day, and was evaluated when a film had formed on the surface. Although a film formed on the surface in both the examples and the comparative examples, the physical properties (viscosity) of the curry roux and the sensory evaluation (softness of the film, smoothness of the inside) by eating were scored and evaluated. For the sensory evaluation, four skilled evaluators rated the samples on a scale of 0 (bad) to 5 (good) and took the average value. Here, the softness of the film is defined as a state in which there is almost no film on the surface and it is smooth, and the higher the score, the more preferable it is for there to be no film and it is smooth. In addition, the smoothness of the inside is the smoothness felt when the part under the film of the curry roux is eaten and evaluated, and the higher the score, the better and more preferable the smoothness. In addition, a total of 10 points or more for the three evaluation items was rated as A, 8 points or more was rated as B, and the rest was rated as C. The evaluation results are shown in Table 4.

[0059] [Table 4]

[0060] As can be seen from Table 4, the sample of Example 4, to which a PME-containing food performance improving agent was added, received a high overall rating of A. The sample of Example 4 had the viscosity of a curry roux, but was soft with almost no film formed on the surface, and the interior was also exceptionally smooth.

[0061] In contrast, the samples of Comparative Examples 4a and 4b were given an overall rating of C. In the additive-free sample of Comparative Example 4a, a film formed on the surface after one day of storage, and the inside was rough to the touch. In the sample of Comparative Example 4b with added α-amylase, the film was hardly formed and the sample was soft, but it had lost the viscosity required for curry roux in the first place, and was not suitable for use as a curry roux.

[0062] This confirmed that the use of a food performance improver containing PME in wheat flour has a favorable effect on improving the taste stability of curry roux. In addition, by using it in viscous sauces containing wheat flour or rice flour other than curry roux (e.g. cream croquettes), it is possible to obtain a smooth interior without causing a decrease in viscosity. It also suppresses the formation of a film on the surface. EXAMPLES

[0063] This Example 5 is directed to custard filling, and the effect of a food performance improver containing PME on wheat-containing custard filling was confirmed. The objective here is to improve the smooth texture of the custard filling.

[0064] 1. Food performance improver application process First, 13% egg yolk, 64% milk, 15% granulated sugar, and 8% starch were mixed. The starch used was weak flour in Example 5 and Comparative Examples 5a and 5c, and modified starch (phosphate cross-linked starch) in Comparative Example 5b. The sample in Example 5 was added with 0.03 PMEU of a food performance improver per 1 g of wheat flour. On the other hand, nothing was added to the samples in Comparative Examples 5a and 5b, and 0.03 Units of α-amylase was added to the sample in Comparative Example 5c.

[0065] 2. Food activation process (including heating process) Next, each sample was heated at about 100°C for 20 minutes according to a conventional method to prepare the custard fillings of Example 5 and Comparative Examples 5a, 5b, and 5c. In this Example 5, it is believed that PME acted during the preparation of the ingredients and heating at room temperature to 100°C, particularly from room temperature to about 75°C.

[0066] 3. Evaluation In this Example 5, the custard filling was prepared and then frozen, and was evaluated after thawing. First, the physical properties (viscosity and thickness) of the custard filling were confirmed by mixing with a spatula. In addition, the smoothness of the inside and the taste (absence of an unusual starchy flavor) were scored and evaluated as a sensory evaluation by eating. The sensory evaluation was conducted by four skilled evaluators who scored from 0 points (bad) to 5 points (good), and the average was calculated.

[0067] Here, the smoothness of the interior is defined as a state in which the texture when it touches the tongue is smooth, and the higher the score, the smoother and more preferable it is without a membrane. Furthermore, the taste (absence of an unusual starch flavor) is defined as a state in which there is no flavor or taste specific to starch, and the higher the score, the more preferable it is. Furthermore, the inhibition of syneresis during refrigeration / cold thawing was also evaluated. For the overall evaluation, a total of 15 points or more for the five evaluation items was given an A, and otherwise a C. The evaluation results are shown in Table 5.

[0068] [Table 5]

[0069] As can be seen from Table 5, the sample of Example 5, to which a food performance improving agent containing PME was added, received a high overall rating of A. In the sample of Example 5, PME acts on the pectin in the wheat to increase water retention, which is thought to improve smoothness and suppress syneresis when thawed in a cold state.

[0070] In contrast, the samples of Comparative Examples 5a, 5b, and 5c were given an overall rating of C. The additive-free sample of Comparative Example 5a uses weak flour and does not have a strange starchy flavor, but is prone to syneresis when thawed in a cold state or stored for a long period of time. The additive-free sample of Comparative Example 4b uses modified starch (phosphate cross-linked starch), which has a good syneresis suppression effect, but produces a strange starchy flavor and is difficult to make the custard filling thick after cooking. The sample of Comparative Example 4c with added α-amylase has a significant decrease in viscosity, making it unsuitable as a custard filling.

[0071] This confirmed that by using a food performance improver containing PME in custard filling made with wheat flour, it is possible to achieve a smooth interior without causing a decrease in viscosity or height, and that this has a positive effect on improving the taste of the custard filling. EXAMPLES

[0072] This Example 6 is for cooked rice, and the effect of the food performance improver containing PME on cooked rice was confirmed. Cooked rice with high water activity Aw has two problems: suppression of hardness during refrigeration and suppression of hardness due to heat deterioration in a pot after cooking.

[0073] 1. Food performance improver application process First, 150 g of raw rice (Aichi no Kaori) was washed with water, and then soaked in water with 150% water content so that the total amount of water and rice was 375 g. The sample of Example 6 thus prepared was added with 0.03 PMEU of a food performance improver per 1 g of raw rice. The sample of Comparative Example 6 was additive-free.

[0074] 2. Food activation process (including heating process) Next, each sample of Example 6 and Comparative Example 6 was cooked in a normal cooking mode of a commercially available electric rice cooker (electric rice cooker). In this Example 6, it is considered that the PME acted during cooking at room temperature to 100°C after adding the food performance improving agent, particularly from room temperature to about 75°C.

[0075] 3. Evaluation In this Example 6, the change in the texture of cooked rice over time was confirmed both in the electric rice cooker (heating deterioration) and in the refrigerator (refrigerating deterioration). To confirm the deterioration in the electric rice cooker, each sample after cooking was stored in the electric rice cooker in the warming mode, and the texture was confirmed after 4 hours and 6 hours. On the other hand, to confirm the deterioration in the refrigerator, each sample immediately after cooking was mixed with vinegar, then transferred to a plastic container and stored in the refrigerator (4°C), and the texture was confirmed after 16 hours and 24 hours. The evaluation of the texture was evaluated by scoring three items, namely, water retention, chewy texture, and surface softness, by sensory evaluation. Specifically, four evaluators who are skilled in evaluation evaluated the rice on a scale of 0 points (bad) to 5 points (good), and the average value was calculated.

[0076] Here, the moisture retention is defined as a state in which the surface is moist but the rice grains are holding water, and the higher the score, the better the moisture retention, which is preferable. The chewy feel is defined as the chewy repulsive force felt on the teeth when biting into the rice, and the higher the score, the better the chewy feel, which is preferable. The softness of the surface is defined as the absence of repulsive force felt on the teeth when first biting into the rice, and the higher the score, the better the softness, which is preferable. In addition, as an overall evaluation, a total of 12 points or more in the three sensory evaluation items was given an A, 8 points or more was given a B, and the rest was given a C. As evaluation results, deterioration inside the electric rice cooker (heat deterioration) is shown in Table 6, and deterioration inside the refrigerator (refrigerated deterioration) is shown in Table 7.

[0077] [Table 6]

[0078] As can be seen from Table 6, when stored in an electric rice cooker to evaluate thermal degradation, the sample of Example 6 to which a PME-containing food performance improver was added received a high overall rating of A after 4 hours of storage in the rice cooker. It also received an overall rating of B after 6 hours of storage in the rice cooker. In contrast, the sample of Comparative Example 6 received an overall rating of C after both 4 and 6 hours of storage in the rice cooker. This confirmed that the use of a PME-containing food performance improver in cooked rice also provides a favorable effect against thermal degradation.

[0079] [Table 7]

[0080] As can be seen from Table 7, in storage in a refrigerator to evaluate refrigeration deterioration, the sample of Example 6 to which the PME-containing food performance improver was added was rated an overall rating of B after both 16 and 24 hours of refrigeration storage. In contrast, the sample of Comparative Example 6 was rated an overall rating of C after both 16 and 24 hours of refrigeration storage. This confirmed that the use of a PME-containing food performance improver in cooked rice also has a favorable effect against refrigeration deterioration. EXAMPLES

[0081] This Example 7 is for dumplings, and the effect of a food performance improver containing PME on dumplings containing glutinous rice flour was confirmed. Dumplings with high water activity Aw have the problem of suppressing hardness during refrigeration.

[0082] 1. Food performance improver application process First, 100 g of water was added to 100 g of glutinous rice flour and mixed well, and then 0.03 PMEU of a food performance improver was added per 1 g of glutinous rice flour to the sample of Example 7 and molded into dumplings. The sample of Comparative Example 7 was molded into dumplings without any additives.

[0083] 2. Food activation process (including heating process) Next, boiling water was prepared in a pot, and each sample of Example 7 and Comparative Example 7 was added and simmered for 8 minutes, and then quenched in ice water. Note that in this Example 7, it is believed that the PME acted during simmering at room temperature to 100°C after the addition of the food performance improving agent, particularly from room temperature to about 75°C.

[0084] 3. Evaluation In this Example 7, in order to confirm the suppression of hardness during refrigeration, the following sample dumplings were placed on a plate and stored in a refrigerator (4°C), and the texture was confirmed after 4 hours and 24 hours. The texture was evaluated by scoring three items, moisture retention, chewy texture, and surface softness, through sensory evaluation. Specifically, four skilled evaluators rated the items on a scale of 0 (bad) to 5 (good), and the average was calculated.

[0085] Here, the moisture retention is defined as a state in which the surface is moist but the rice grains are holding water, and the higher the score, the better the moisture retention, which is preferable. The chewy feel is defined as the springy repulsive force felt on the teeth when biting into the rice, and the higher the score, the better the chewy feel, which is preferable. The softness of the surface is defined as the absence of repulsive force felt on the teeth when first biting into the rice, and the higher the score, the better the softness, which is preferable. In addition, for the overall evaluation, a total of 12 points or more in the three sensory evaluation items was given an A, 8 points or more was given a B, and the rest were given a C. The evaluation results are shown in Table 8.

[0086] [Table 8]

[0087] As can be seen from Table 8, when stored in a refrigerator to evaluate refrigeration deterioration, the sample of Example 7, to which a PME-containing food performance improver was added, received a high overall rating of A after 4 hours of refrigerated storage. It also received an overall rating of B after 24 hours of refrigerated storage. In contrast, the sample of Comparative Example 7 received an overall rating of C after both 4 and 24 hours of refrigerated storage. This confirmed that the use of a PME-containing food performance improver in glutinous rice flour provides a favorable effect against refrigeration deterioration.

[0088] As described above, according to the present invention, or potato Similar? The present invention can improve the taste of food produced using raw materials comprising the above-mentioned ingredients, and can also improve the stability of the taste over time. Food performance improver and Food using this ProductA method of manufacture may be provided.

[0089] The present invention is not limited to the above-described embodiments, but may be modified in various ways as follows. (1) In each of the above examples, pectinase produced by Aspergillus niger was used as the enzyme contained in the food performance improving agent. However, this is not limited to this, and pectinase derived from other microorganisms may also be used. (2) In each of the above examples, the enzyme contained in the food performance improving agent was pectinase, which has little polygalacturonase activity or pectin lyase activity and has strong pectin methylesterase activity. However, the present invention is not limited to this, and enzymes having polygalacturonase activity and pectin lyase activity may also be used. (3) In the above examples, wheat flour (wheat starch), polished rice (rice non-glutinous starch), and glutinous rice flour (rice glutinous starch) were used as the raw materials for the food on which the food performance improving agent acts. However, this is not limited to these, and other raw materials such as corn starch, potato starch, sweet potato starch, tapioca starch, etc. may also be used.

Claims

1. A food performance improver for improving the taste and / or taste stability of a food produced using raw materials consisting of grains or potatoes without adding any additional pectin, when the food is eaten after storage at room temperature, refrigeration or freezing without being heated in a microwave oven, A food performance improver characterized by containing pectinase as an enzyme.

2. The food performance improver according to claim 1, characterized in that the pectinase is an enzyme having pectin methylesterase activity.

3. 3. The food performance improver according to claim 1 or 2, characterized in that the raw material consisting of grains or potatoes contains starch as a main component and also contains pectin.

4. A method for producing a food product using raw materials consisting of grains or potatoes, without adding any additional pectin, which improves the taste and / or taste stability of the food product when it is eaten after being stored at room temperature, refrigerated or frozen, without being heated in a microwave oven, The raw material made of the grain or potato contains starch as a main component and also contains pectin, An application step of applying a food performance improver containing pectinase as an enzyme to the raw material or in-process product consisting of the grain or potato; and an activation step of activating the enzyme in the raw material or the in-process product after the application step, A method for producing a food product, comprising modifying pectin contained in the food product in the activation step.

5. The method for producing a food product according to claim 4, wherein the pectinase is an enzyme having pectin methylesterase activity.

6. The activation step includes a heating step of subjecting the raw material or the in-process product after the imparting step to a heat treatment, The method for producing a food product according to claim 4 or 5, characterized in that in the heating step, the raw materials or in-process products of the food product to which the food performance improving agent has been applied are subjected to a heat treatment at a temperature in the range of 15°C to 75°C.

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